Authentic Kashmiri Dum Aloo with Warm Sheermal Bread
Tender baby potatoes are simmered in a rich, yogurt-based gravy infused with vibrant fennel and dry ginger. This aromatic Kashmiri delicacy offers a warming, luxurious blend of spices that pairs perfectly with sweet flatbread.
75min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Boil the peeled baby potatoes until half cooked, drain, and pat dry.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then reduce heat and shallow fry the potatoes until golden brown and crisp on the outside.
3
Remove the potatoes and set aside. In the same oil, add cumin seeds, hing, green cardamoms, black cardamoms, cloves, and cinnamon.
4
In a separate bowl, whisk the yogurt with dry ginger powder, fennel powder, and Kashmiri red chili powder.
5
Lower the heat completely and slowly add the yogurt mixture to the pan, stirring continuously to prevent curdling.
6
Add salt and simmer the gravy until the oil begins to separate from the yogurt mixture.
7
Add the fried baby potatoes and half a cup of water, cover, and simmer on low heat for 15 minutes until the potatoes absorb the flavors.
8
Stir in a tablespoon of ghee just before turning off the heat.
9
Serve hot alongside warm Sheermal bread.
Ingredients
500g baby potatoes, peeled and fork-pricked
1 cup thick plain yogurt, whisked
2 tablespoons mustard oil
1 teaspoon dry ginger powder
2 tablespoons fennel powder
1 teaspoon Kashmiri red chili powder
1/2 teaspoon asafoetida (hing)
4 green cardamom pods
2 black cardamom pods
4 cloves
1-inch cinnamon stick
1 teaspoon cumin seeds
1 tablespoon ghee
Salt to taste
Warm Sheermal bread for serving
*This AI-generated recipe may contain inaccuracies.